Delicious Chicken Korma Bake with spices and creamy sauce baked to perfection.

Chicken Korma Bake

ByCasey Monroe

why make this recipe

Chicken Korma Bake is a wonderful dish that blends the rich flavors of traditional korma with the convenience of a one-pan meal. It’s perfect for busy weeknights or family gatherings, providing a comforting meal that everyone will love. Plus, it allows you to enjoy the delicious taste of korma without spending hours in the kitchen. This dish combines tender chicken thighs, basmati rice, and creamy coconut milk, resulting in a satisfying and hearty recipe.

how to make Chicken Korma Bake

Ingredients

  • 800 g (1¾ lb) boneless, skinless chicken thighs (approximately 5–6 chicken thighs)
  • 2 tbsp neutral oil or olive oil
  • 1 tbsp mild curry powder (see notes 1 and 2)
  • 1 tbsp ground cumin
  • 1 tbsp brown sugar
  • ½ tsp sea salt flakes
  • 1 tbsp korma curry paste (see note 2 about gluten)
  • ½ large red onion, finely sliced
  • 1 tbsp finely grated garlic
  • 1½ cups (300 g) basmati rice, washed and drained (see note 3)
  • ⅓ cup (90 g) korma curry paste (see note 2 about gluten)
  • ½ tsp sea salt flakes
  • 270 ml (9 fl oz) coconut milk
  • 2⅓ cups (580 ml) chicken stock (see note 2 about gluten)
  • ½ large red onion, finely sliced
  • 1 tbsp red wine vinegar
  • 1 tbsp water
  • ½ tsp sea salt flakes
  • ¾ cup (185 g) natural yoghurt
  • 2 tbsp finely chopped fresh mint
  • Juice of ½ lime
  • ½ tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 8 pappadums (see note 2 about gluten)
  • ¼ bunch fresh coriander (cilantro), leaves picked
  • ¼ cup (70 g) mango chutney (optional) (see note 2 re gluten)

Directions

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  2. In a medium bowl, combine the chicken with the oil, curry powder, cumin, brown sugar, salt, and korma paste. Use tongs to coat the chicken thoroughly and evenly.
  3. In a large baking dish, add the onion, garlic, rice, korma paste, salt, and coconut milk. Stir well with a wooden spoon to smooth out the mixture and incorporate the coconut milk into the rice.
  4. Add the chicken stock and mix to combine. Nestle the marinated chicken thighs into the rice and scrape any extra marinade onto the chicken.
  5. Cover the dish (with a lid or foil) and bake for 30 minutes.
  6. Remove the lid or foil and continue baking for another 15 minutes, or until the chicken is fully cooked and excess liquid has evaporated. Let it stand for 10 minutes to absorb moisture.
  7. Remove the chicken using tongs and set it aside. Fluff the rice with a fork to combine it with the sauce. Return the chicken to the rice.
  8. For the pickled red onions, mix the onion, vinegar, water, and salt in a medium bowl.
  9. For the mint yogurt, combine the yogurt, mint, lime, salt, and pepper in another bowl.
  10. Serve the Chicken Korma Bake with mint yogurt, pickled red onions, pappadums, coriander, and mango chutney, if desired.

how to serve Chicken Korma Bake

Serve the Chicken Korma Bake hot from the oven. It pairs well with the refreshing mint yogurt and the tangy pickled red onions. The crunchy pappadums add a nice texture, while fresh coriander and mango chutney bring an extra burst of flavor.

how to store Chicken Korma Bake

Leftover Chicken Korma Bake can be stored in the refrigerator for up to 3 days. Make sure it cools down to room temperature before sealing it in an airtight container. If you want to freeze it, place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, simply thaw overnight in the refrigerator and then warm it in the oven or microwave.

tips to make Chicken Korma Bake

  • Make sure to wash and drain the basmati rice thoroughly before adding it to avoid a sticky texture.
  • If you prefer a spicier dish, you can add more curry powder or fresh chili peppers to the marinade.
  • Check the consistency of your dish after baking. If it seems too wet, leave it in the oven uncovered for a few more minutes to let some moisture evaporate.

variation

You can substitute chicken thighs with chicken breasts for a leaner option. Additionally, feel free to add vegetables like peas or bell peppers for extra nutrition and color.

FAQs

1. Can I use other types of chicken?
Yes, you can use chicken breasts if you prefer. Just be mindful that they may cook faster than thighs.

2. Is this dish gluten-free?
To ensure it’s gluten-free, check your curry paste and stock for gluten ingredients or use gluten-free versions.

3. Can I make this ahead of time?
Yes, you can prepare the marinade the night before and let the chicken marinate in the fridge. This enhances the flavor. Just assemble and bake when you’re ready to eat.